Classic French Onion Soup

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Guys. It is a cold winter in Los Angeles.

We’ve discussed this. Anything below 60 does not bode well with my LA peeps. Except every time I get in the car, it’s actually been 37 degrees F!

Nope. No bueno, guys.

So Butters and I have been holed up at home, making THE CLASSIC French onion soup.

And when I say classic, I mean classic. No fuss, no frills.

It’s just your classic, traditional French onion soup. With the most perfect caramelized onions in a cozy stock with fresh thyme sprigs, finished off with crusty French baguette slices and two cheeses – Swiss and Gruyere – conveniently melted on top.

See, I told you. It’s a classic.

Classic French Onion Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Print Recipe

Ingredients:

• 1/4 cup unsalted butter
• 3 pounds (about 5 medium) sweet onions, sliced
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 6 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons white wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 12 (3/4-inch-thick) French baguette slices
• 1 cup shredded Swiss cheese
• 1 cup shredded Gruyère cheese

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
2. Stir in wine, scraping any browned bits from the bottom of the pan.
3. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
4. Stir in white wine vinegar; season with salt and pepper, to taste.
5. Preheat oven to broil.
6. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
7. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
8.  Serve immediately.

Notes:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

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